Chicken Booyah

• (4 lb) whole chickens1
• lbs beef shanks, cut 1 inch thick↗2
• lbs pork shoulder↗2
• cups water↗7
• cups chicken stock↗3
• garlic cloves↗4
• bay leaves↗2
• tablespoon vegetable oil↗1
• cups chopped onions2
• large carrots, peeled and sliced↗3
• cup chopped celery1
• potatoes, peeled and cubed↗6
• (14 ounce) can diced tomatoes, drained1
• cups frozen green beans, cut into bite size pieces↗1 1⁄2
• teaspoon kosher salt↗1
• teaspoon dried rosemary↗1
• teaspoon black pepper↗1⁄2
• teaspoon dried thyme↗1⁄2
• cup frozen peas↗1⁄2
• teaspoons grated lemon rind1 1⁄2
• red pepper sauce, to taste↗
• cup minced parsley1⁄2

Step-by-step instructions

1. 1

   In large stockpot bring chicken, beef shanks. pork, water, stock, 3 of the garlic cloves and the bay leaves to a boil over high heat, skimming off any foam.

2. 2

   Lower the heat, cover and simmer for 2 hours or until the meat is tender. Remove lid for the last 45 minutes of cooking.

3. 3

   Remove meat from the pot and cool. Cut all meat and chicken into bite size pieces.

4. 4

   Strain and measure stock, setting aside 8 cups. If needed add water to make the 8 cups.

5. 5

   Discard skin, bones and bay leaves.

6. 6

   In the stockpot, heat oil over medium heat. Add onions, carrots, celery and the final clove of garlic. Saute until tender.

7. 7

   Add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.

8. 8

   Lower the heat and simmer uncovered until potatoes are tender.

9. 9

   Add the peas, reserved chicken and meat and the lemon rind. Add red pepper sauce. Simmer a few minutes longer until the peas are tender.

10. 10

    Serve in large soup bowls and garnish with fresh parsley.